Ingredients

1 lb. butter

2 C. sugar

1 lb. almonds, chopped finely

1 lb. Hershey bars

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Preparation

Select an iron skillet and wooden spoon. Butter a jelly roll pan. Grind up 6 Hershey bars (use food processor) for the outside coating. Melt butter in skillet and add sugar. Candy will cook over low heat in the following stages: 1. Butter and sugar separate 2. Butter will combine with sugar and thicken like gravy, yellow in color 3. Butter will separate from sugar again (sometimes not real obvious) and turn darker 4. When butter combines with sugar again and is quite thick, then candy is done. Candy will burn easily at this stage so stir continuously. It will take approx. 45 min. of constant stirring over med/low heat. Pour immediately onto cookie sheet and spread out evenly. Top immediately with ground chocolate and spread with table knife to cover surface. Sprinkle nuts to cover. Refrigerate for 1 hr. or so and then return to room temp. Melt remaining chocolate in a double boiler and spread on other side of candy, sprinkle with nuts on top. I usually take wax paper and lay it over the top of candy and turn onto a large cutting board. Then the other side of candy is exposed to add remaining chocolate and nuts. At conclusion refrigerate again for at least 1 hour. With paring knife cut/break into pieces. Save any left over crumbs for future toppings. Enjoy your hour of stirring to meditate and think about all the happy people who will enjoy your gift of homemade candy. I store candy in refrigerator and find it great to mail.